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Parve
Easy
13 Hours
Diets 
Tuscanini flour is a European flour, which means it bakes differently than what most people in the U.S. are used to. The wheat grows in different soil, in a different climate, and that changes the way it behaves in dough. The most noticeable difference is how it absorbs water and how the gluten develops—both of which affect everything from texture to structure.
I tested this recipe several different ways—tweaking hydration levels and fermentation times—until I found the balance that worked perfectly with this flour. The result? Chewy, twists with just the right structure.
Yields 16 bagel twists
1000 grams Tuscanini High Gluten Flour
540 grams water
80 grams Gefen Honey
200 grams active sourdough starter
20 grams salt
Add water, honey, starter, flour, and salt to the bowl of a stand mixer.
Mix on low speed until the dough comes together, then increase to medium and knead for eight to 10 minutes until smooth and elastic. The dough will feel stiffer than most sourdough recipes—that’s intentional.
Cover and let rise at room temperature for 10–12 hours.
Turn the dough out, divide into 115-gram pieces, and roll each into a rope. Twist into shape and place on a tray.
Cover and let rise one to two hours at room temperature.
Bring a pot of water to a boil, stir in two tablespoons honey, and boil the twist for 45 to 60 seconds, on each side. Return to the tray.
Bake at 425 degrees Fahrenheit for 25 to 30 minutes, until deep golden and glossy.
Sponsored by Tuscanini
Photography by Sara Goldstein
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